Invoice template
Catering Invoice Template (Nigeria)
Per-plate or per-head billing for owambe, corporate lunches and small chops, with headcount and menu on the invoice.
- Free
- No sign-up
- Nothing uploaded
- 2026 tax year
- Reviewed October 2026
- by the ereQa team
Sample lines, edit anything
| Description | Qty | Unit | Amount |
|---|---|---|---|
| Jollof rice, fried rice and chicken, per plate | 200 | ₦4,500 | ₦900,000 |
| Small chops platter (serves 10) | 15 | ₦25,000 | ₦375,000 |
| Service staff, per person per event | 6 | ₦15,000 | ₦90,000 |
| Subtotal | ₦1,365,000 | ||
Both open in Office, Google Docs or Sheets. Built on your device, with naira, TIN, CAC and 7.5% VAT already on the page.
What to get right on a caterer and event food invoice
- Quote per plate and multiply by confirmed headcount. Show the headcount as the quantity.
- State the cut-off date for headcount changes on the invoice.
- Corporate clients deduct WHT: 2% on food supplied as goods, 5% on service staff.
Questions people ask
Is VAT charged on catering?
Basic food items are VAT-exempt but prepared catering is standard-rated once you pass the small-company threshold.
How do I handle a deposit?
Issue a proforma for 60% to secure the date, then the final invoice after the event with the actual headcount.
Should I charge for leftovers or wastage?
No. Charge for the confirmed headcount and state that on the invoice.